Chocolate Gelato by Lisa Valmorbida
"The biggest secret? Make sure to use the best chocolate you can find, never just cocoa powder. "...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
My Tai - Recipe by Dwayne Ninnis
Ingredients
30mL Plantation Rum
15mL Maison Ferrand Mithilde pech
15mL Brookies macadamia and wattle seed liqueur
45mL fresh pineapple juice
30mL fresh lime juice
15mL falernum syrup
Garnish:
Dehydrated pineapple slice
Maraschino cherry
Pineapple fronds
Dehydrated edible flowers
Method
Add all ingredients to and ice filled cocktail shaker and shake vigorously till ice is well crushed and drink is combined.
Pour into a chilled rocks glass
Once glass is filled insert the pineapple into the glass pinning it in place with a short straw. Place the frons in behind it. To finish place the cherry in the centre and sprinkle with the dehydrated flowers.
Recipe provided by BLAQ Restaurant & Bar
